Preparation method and application of rice fermentation product

Abstract

The invention discloses a preparation method and application of a rice fermentation product, and the preparation method comprises the following steps: S1, mixing rice, cold water and glucose according to a weight ratio of 1: (15-25): (0.01-0.03), soaking for 8 hours, and performing autoclaved sterilization at 100-121 DEG C for 10-20 minutes; s2, a composite yeast seed solution is inoculated into the sterilized rice mixed solution, the composite yeast seed solution is composed of candida utilis and Michelia yeast according to the weight ratio of (1-2): 1, and the weight ratio of rice to the composite yeast seed solution is (20-30): 1; s3, fermenting for 24-72 hours under the conditions of non-sealing, constant temperature of 26-30 DEG C and oscillation speed of 150 rpm / min, and controlling the pH value to be 4.5-6.0; s4, performing high-pressure microjet homogenization on the fermentation product at the rotating speed of 6-10rpm for 10-20 minutes; and S5, centrifuging the homogenized liquid for 30 minutes at 4000 rpm, collecting supernate, sterilizing for 20 minutes at 120 DEG C, filtering by using a microporous membrane of 0.45 mu m, and adding p-hydroxyacetophenone which accounts for 0.3-0.5% of the total weight of the filtrate and 1, 2-hexanediol which accounts for 0.5-1% of the total weight of the filtrate.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of medical preparations, more particularly relates to a rice fermentation product preparation method. BACKGROUND

[0002] Rice is one of the staple foods of human beings, rich in nutrients such as carbohydrates, proteins, fats, vitamins and trace elements, etc., such as about 75% of carbohydrates, 7%-8% of proteins, 1.3%-1.8% of fats, and starch is the main carbohydrate in rice and also the main nutrient source of microorganisms in the fermentation process. Protein is the second largest nutrient in rice, which can be decomposed into amino acids by protease in some fermentation processes. Therefore, rice has high nutritional value. At present, the microorganism used for rice fermentation is single, and the yeast rice fermentation filtrate obtained has relatively single efficacy, the filtrate has obvious odor, and the yeast rice fermentation product filtrate has unsatisfactory moisturizing and skin care effects when applied in cosmetics. Therefore, we propose a rice fermentation product preparation method and application. SUMMARY

[0003] The present application aims to solve the problems in the prior art and provides a rice fermentation product preparation method and application, which produces Candida utilis and Meyerozyma co-ferments rice, improves the fermentation taste of yeast rice fermentation product filtrate, and enhances the moisturizing and repairing effects of the filtrate. The method can convert part of the components in rice into effective active ingredients under the action of the composite bacteria, increase the absorption effect of the active ingredients, and proposes the application of yeast rice fermentation product filtrate in cosmetics.

[0004] To achieve the above-mentioned purpose, the present application provides the following technical scheme: A rice fermentation product preparation method, comprising the following steps: S1, mixing rice, cold water and glucose at a weight ratio of 1:(15-25):(0.01-0.03), soaking for 8 hours, and then high-pressure sterilizing at 100-121℃ for 10-20min; S2, inoculating the composite yeast seed liquid into the sterilized rice mixture, wherein the composite yeast seed liquid is composed of Candida utilis and Meyerozyma at a weight ratio of (1-2):1, and the weight ratio of rice to composite yeast seed liquid is (20-30):1; S3, fermenting for 24-72h under non-sealed, constant temperature 26-30℃, oscillation speed 150rpm / min, pH value controlled at 4.5-6.0; the end of fermentation is determined by the following criteria: the density of the bacteria drops to 50%±5% of the initial value, and the pH value increases by no more than 0.3; this condition maximizes the yield of small molecule peptides; S4, homogenizing the fermentation product at a speed of 6-10rpm for 10-20min by high pressure microfluidization; S5, centrifuging the homogenized liquid at 4000rpm for 30min, collecting the supernatant, sterilizing it at 120℃ for 20min, filtering it through a 0.45μm microporous membrane, and adding 0.3-0.5% of 4-hydroxyacetophenone and 0.5-1% of 1,2-hexanediol based on the total weight of the filtrate.

[0005] Preferably, the preparation of the Wickerhamia fluorescens seed liquid comprises: activating the CICC32834 strain on a malt juice agar medium at 28℃ for 72h, inoculating it into a liquid culture medium, and standing to expand the culture to a bacterial concentration of 10 8 -10 9 CFU / mL; the Meyerozyma seed liquid is obtained by activating and expanding the CICC1274 strain under the same conditions, and both strains are expanded by the standing culture mode.

[0006] Preferably, the pH value in step S3 is controlled at 5.0-5.5, and 0.5%-1% of glucose based on the weight of the initial rice is added at 24h of fermentation; through dynamic feeding strategy, the DPPH clearance rate is improved, and the generation of fermentation odor is inhibited.

[0007] Preferably, the homogenization treatment adopts a three-stage pressure gradient control: the first stage is 100bar to break the bacteria, the second stage is 500bar to refine the particles to a particle size of ≤1μm, and the third stage is 50bar to stabilize the dispersion system; the content of free amino acids in the filtrate is increased to 1.8mg / g.

[0008] Preferably, the sterilization adopts a phased temperature control: first, inactivate enzymes at 80℃ for 10min, and then kill microorganisms at 120℃ for 20min.

[0009] Preferably, 0.3-0.5% of 4-hydroxyacetophenone and 0.5-1% of 1,2-hexanediol based on the total weight of the filtrate are added in the later stage of the preparation of the rice fermentation product.

[0010] Preferably, the rice selected is indica rice with a straight-chain amylose content of ≥25%, and its swelling rate after cold water soaking is 150%-180%; After homogenization, the material is concentrated at low temperature and vacuum, at 40℃ and -0.08MPa, to a solid content of 15%-20%, so as to improve the unit concentration of active ingredients.

[0011] An application of fermented rice, the fermented rice is prepared by the method, and a fermented rice filtrate is prepared for cosmetics; Physical and chemical indexes of the filtrate meet: DPPH free radical scavenging rate is greater than or equal to 35%; in a 50% aqueous solution, the change rate of human skin moisture retention for 4 hours is greater than or equal to 30%; The cosmetics are prepared from 60-69 parts of the fermented rice filtrate, 1-10 parts of a polyhydric alcohol, 0.01-1 parts of chelating agent disodium EDTA and 0.01-0.05 parts of a thickening agent by weight; The polyhydric alcohol is at least one selected from butanediol, glycerol, propylene glycol, polyglycerol-10 and dipropylene glycol; The thickening agent is at least one selected from xanthan gum, hydroxyethyl cellulose, carbomer and acrylate / C10-30 alkyl acrylate cross-linked polymer.

[0012] Preferably, the thickening agent is compounded with acrylate cross-linked polymer, and the weight ratio is 1:3 to form a shear-thinning fluid; the viscosity of the mask essence is less than or equal to 3500 cP under a shear rate of 10 s -1 .

[0013] The technical effect and advantages of the present application: the preparation method and application of the rice fermentation product provided by the present application can improve the content of active ingredients in rice, and have a certain improvement effect on the aroma of the filtrate compared with the traditional solid product; the intracellular substances can be fully released by crushing the cell bodies after fermentation, and the moisturizing, repairing and antioxidant effects of the yeast fermentation product filtrate are further improved. DETAILED DESCRIPTION

[0014] In order to make the purpose, technical scheme and advantages of the present application clearer and more apparent, the present application will be further described in detail below in combination with specific embodiments. It should be understood that the specific embodiments described herein are only used to explain the present application, and are not used to limit the present application. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0015] The present application provides a preparation method of a rice fermentation product, comprising the following steps: Step S1, rice is weighed, mixed with cold water and glucose in a certain proportion, soaked for 8 hours and then sterilized by high pressure; the mixing ratio of rice to cold water in step S1 is 1:(15-25) by weight, and the mixing ratio of rice to glucose is 1:(0.01-0.03) by weight; the sterilization condition is 100-121 DEG C for 10-20 min; Step S2, the treated rice is connected to the Candida utilis and the Meyerozyma seed liquid according to a certain weight ratio; the weight ratio of the rice to the seed liquid in step S2 is (20-30):1, and the mixing ratio of the Candida utilis seed liquid to the Meyerozyma seed liquid is (1-2):1; Step S3, the mixture in step S2 is subjected to oscillation fermentation under non-sealed and constant temperature conditions for a certain time, and the pH value is controlled to be between 4.5 and 6.0; the fermentation temperature in step S3 is 26-30℃, the oscillation speed is 150 rpm / min, and the fermentation time is 24-72h; Step S4, the rice fermented in step S3 is homogenized for a certain time; the homogenization speed in step S4 is 6-10 rpm, and the time is 10-20 min; Step S5, the product obtained in step S4 is centrifuged, the supernatant is collected, sterilized and filtered to obtain a yeast rice fermentation product filtrate, and a component with a preservative effect is added; the component with a preservative effect added in step S5 is p-hydroxyacetophenone and 1,2 hexanediol is a preservative, and is added in a proportion of 0.3-0.5% of p-hydroxyacetophenone, 1,2 hexanediol 0.5-1%.

[0016] The application also provides the application of the yeast rice fermentation product filtrate in cosmetics.

[0017] When the above-mentioned yeast rice fermentation product filtrate is made into a specific cosmetic formula, the application can form a moisturizing mask. A moisturizing mask is made from the following components by weight: 60-69 parts of the yeast rice fermentation product filtrate of the first aspect, 1-10 parts of a polyol, 0.01-0.05 parts of a thickening agent, 0.01-1 parts of a chelating agent, 0.1-1 parts of a preservative, and 0.1-5 parts of a humectant. The polyol is selected from one or two of butanediol, glycerol, propylene glycol, polyglycerol-10, and dipropylene glycol; the thickening agent is selected from one or two of xanthan gum, hydroxyethyl cellulose, carbomer, and acrylate / C10-30 alkyl acrylate crosspolymer; The preservative is one or more of p-hydroxyacetophenone, methylpropanediol, caprylyl hydroxysuccinates, glyceryl caprylate, 1,2-hexanediol, phenoxyethanol, and ethylhexylglycerin; The chelating agent is disodium EDTA; the humectant is one or more of panthenol, betaine, erythritol, and sodium hyaluronate; and the pH regulator is one of arginine, triethanolamine, tromethamine, and sodium hydroxide.

[0018] In addition, Candida utilis belongs to yeast, and the cell is oval to cylindrical. It ferments glucose and sucrose, does not ferment lactose and maltose, and assimilates glucose, sucrose and citric acid. The cell is rich in protein (about 50%) and vitamin B, and can secrete protease to decompose protein in the substrate into amino acids and small molecule peptides during fermentation. The protein in the cell and the decomposed amino acids and small molecule peptides have certain repair and antioxidant effects.

[0019] Meyerozyma belongs to yeast, ferments glucose, sucrose and raffinose, can assimilate most sugar and organic acid, and produces ester substances, and has the characteristics of producing ester and antioxidant. In the fermentation environment, the metabolic products and secreted enzymes have important influence on the aroma and flavor of brewed wine.

[0020] The seed liquid of Candida utilis and Meyerozyma is inoculated into rice, and fermentation is carried out under certain conditions, so that the content of active ingredients in rice can be improved, and the aroma of the filtrate can be improved to a certain extent. After fermentation, the cell can be broken at the same time to fully release the intracellular substances, so that the moisturizing, repairing and antioxidant effects of the yeast fermentation product filtrate can be further improved.

[0021] Example 1 This example provides a study on the weight ratio of rice to seed liquid in the process of fermenting rice by Candida utilis and Meyerozyma, and the method is as follows: 1) Activation of Candida utilis and Meyerozyma and preparation of seed liquid. Activation of Candida utilis: take the glycerol preservation tube of Candida utilis preserved in a-20℃ refrigerator, and under sterile operation conditions, the glycerol preservation tube of Candida utilis is punched to mix the bacterial liquid uniformly, then about 0.5ml of bacterial liquid is sucked by a sterile pipette, and is coated on malt extract agar (Malt Extract Agar) solid culture medium, and is uniformly coated on the plate by a coating rod, and is incubated at 28℃ for 72h to obtain activated Candida utilis. Activation of Meyerozyma: take the glycerol preservation tube of Meyerozyma preserved in a-20℃ refrigerator, and under sterile operation conditions, the glycerol preservation tube of Meyerozyma is punched to mix the bacterial liquid uniformly, then about 0.5ml of bacterial liquid is sucked by a sterile pipette, and is coated on malt extract agar (Malt Extract Agar) solid culture medium, and is uniformly coated on the plate by a coating rod, and is incubated at 28℃ for 72h to obtain activated Meyerozyma. Preparation of seed liquid of Candida utilis: under sterile operation conditions, the activated Candida utilis is scraped by an inoculation ring, and is inoculated into MEA liquid medium for expansion, and is incubated at 28℃ for 72h. When the amount of bacterial cells reaches 10 8 -10 9 CFU / mL, the seed liquid is obtained. Preparation of Meyerozyma seed liquid: under sterile operating conditions, the activated Meyerozyma was scraped with an inoculation loop, inoculated into MEA liquid medium for expansion, 28°C, static culture for 72h, when the cell volume reached 10 8 -10 9 CFU / mL, the seed liquid was obtained.

[0022] 2) The Candida utilis seed liquid and the Candida utilis seed liquid were mixed in a weight ratio of 1:1 and were ready for use; 3) The rice was weighed, mixed with cold water and glucose in a weight ratio of 1:20 and 1:0.02, respectively, soaked for 8 hours, and then autoclaved at 121°C for 15min; 4) The treated rice liquid was inoculated into the Candida utilis and Meyerozyma seed liquid complex liquid prepared in step 1 in a certain weight ratio, wherein the weight ratio was 20:1, 25:1, and 30:1, respectively, and the fermentation was carried out at 28°C, with a shaking speed of 150rpm / min, under non-sealed conditions, for 72h, with the pH value controlled between 4.5-6.0; 5) After the fermentation was completed, the fermented rice was homogenized at a uniform speed of 10rpm for 10min; 6) The product obtained above was centrifuged at a speed of 4000rpm for 30min, the supernatant was collected, sterilized at 120°C for 20min, filtered through a 0.45μm microporous membrane, and then a yeast rice fermentation product filtrate was obtained, and preservative components were added, 0.3% p-hydroxyacetophenone and 1% 1,2-hexanediol.

[0023] Example 2 This example provides a mixed ratio investigation of Candida utilis and Meyerozyma seed liquid in the process of fermenting rice with Candida utilis and Meyerozyma, the method is as follows: A) Activation of Candida utilis and Meyerozyma and preparation of seed liquid: Activation of Candida utilis: take the glycerol preservation tube of Candida utilis bacteria stored in the-20°C refrigerator, under sterile operating conditions, the glycerol preservation tube of Candida utilis was punched to mix the bacterial liquid uniformly, then about 0.5ml of bacterial liquid was sucked with a sterile pipette, spread on Malt Extract Agar solid culture medium, and evenly spread on the plate with a spreader, and incubated at 28°C for 72h to obtain activated Candida utilis; Activation of Meyerozyma: Take the Meyerozyma glycerol preservation tube stored in the -20°C refrigerator, under sterile operating conditions, the Meyerozyma glycerol preservation tube is punched, the bacteria liquid is mixed uniformly, then about 0.5ml bacteria liquid is sucked with a sterile pipette, and is coated on the malt extract agar (Malt Extract Agar) solid culture medium, and is uniformly coated on the plate with a coating rod, and is placed at 28°C for 72h of static culture to obtain the activated Meyerozyma; Preparation of Candida utilis seed liquid: under sterile operating conditions, the activated Candida utilis is scraped with an inoculation ring, inoculated into MEA liquid medium for expansion, 28°C, static culture for 72h, when the amount of bacteria reaches 108-109CFU / mL, the seed liquid is obtained. The Candida utilis seed liquid, Candida utilis seed liquid is compounded in a certain weight ratio, wherein the weight ratio is 1.5:1, 2:1, and is used; 8 -10 9 CFU / mL, the seed liquid is obtained. The Candida utilis seed liquid, Candida utilis seed liquid is compounded in a certain weight ratio, wherein the weight ratio is 1.5:1, 2:1, and is used; B) Rice is weighed, mixed with cold water and glucose in a weight ratio of 1:20 and 1:0.02 respectively, soaked for 8 hours, and then autoclaved at 121°C for 15min; C) The treated rice liquid is inoculated into the seed liquid of Candida utilis and Meyerozyma prepared in step 1 in a certain weight ratio of 20:1, and is fermented at 28°C for 72h under the conditions of a shaking speed of 150rpm / min and non-sealed, with the pH value controlled between 4.5-6.0; D) After the fermentation is completed, the fermented rice is homogenized at a homogenization speed of 10rpm for 10min; E) The product obtained above is centrifuged at a speed of 4000rpm for 30min, the supernatant is collected, sterilized at 120°C for 20min, filtered with a 0.45μm microporous membrane to obtain a yeast / rice fermentation product filtrate, and then 0.3% p-hydroxyacetophenone and 1% 1,2-hexanediol are added as preservative components to obtain a yeast / rice fermentation product filtrate.

[0024] Comparative Example 1 The difference from Example 1 is that the treated rice liquid is inoculated into the seed liquid of Candida utilis and Meyerozyma compounded in a weight ratio of 1:1, wherein the weight ratio is 15:1, and is fermented at 28°C for 72h under the conditions of a shaking speed of 150rpm / min and non-sealed, with the pH value controlled between 4.5-6.0, and the rest of the method is consistent with Example 1.

[0025] Comparative Example 2 The difference from Example 1 is that the treated rice liquid is added into a 1:1 compounded Candida utilis, Meyerozyma seed complex liquid at a weight ratio of 40:1, and is fermented at a temperature of 28°C, a shaking speed of 150 rpm / min, and a non-sealed condition for 72 h, with the pH value controlled between 4.5-6.0, and the rest of the method consistent with Example 1.

[0026] Comparative Example 3 The difference from Example 2 is that the treated rice liquid is added into a Candida utilis, Meyerozyma seed complex liquid at a weight ratio of 20:1, and the weight ratio of the Candida utilis, Meyerozyma seed complex liquid is 0.5:1, and is fermented at a temperature of 28°C, a shaking speed of 150 rpm / min, and a non-sealed condition for 72 h, with the pH value controlled between 5.0-6.0, and the rest of the method consistent with Example 2.

[0027] Comparative Example 4 The difference from Example 2 is that the treated rice liquid is added into a Candida utilis, Meyerozyma seed complex liquid at a weight ratio of 20:1, and the weight ratio of the Candida utilis, Meyerozyma seed complex liquid is 3:1, and is fermented at a temperature of 28°C, a shaking speed of 150 rpm / min, and a non-sealed condition for 72 h, with the pH value controlled between 4.5-6.0, and the rest of the method consistent with Example 2.

[0028] On the basis of the above, the moisturizing effect test is as follows: the moisturizing effect refers to the content of water, oil and other components used to supplement or enhance the application site; it helps to maintain the moisture content or water loss of the application site. The test uses the world-recognized Corneometer-capacitance method to measure the skin moisture content, and the CM825 probe is used to detect the change of skin water content.

[0029] The principle of the Corneometer-capacitance method is that water has a very high dielectric constant, and the change of the capacitance value or conductance value after the test probe contacts the skin reflects the change of the water content in the stratum corneum.

[0030] 1) Subject selection: healthy adults aged 20-60 years old, 20-22 people, male and female, and the exclusion criteria of the subjects refer to QBT4256-2011.

[0031] 2) Dilute the samples to be tested (Examples 1, 2, and Comparative Examples 1-4) into 50% concentration aqueous solutions, and apply the samples to the inner arm of the subjects at a rate of 2 mg / cm2, test the water content in the stratum corneum before and after application, and compare with the blank control to verify the 4h moisturizing effect of the samples.

[0032] 3) Data processing: calculate the change rate of skin moisture content before and after the application of the sample. Change rate (%) = (average skin moisture content after use - average skin moisture content before use) / average skin moisture content before use.

[0033] Table 1: Skin moisture content statistical results change rate table

[0034] Table 2: Skin moisture content change rate statistical results table

[0035] The skin moisture content change of the subjects is shown in Table 1, and the skin moisture content change rate is shown in Table 2.

[0036] As can be seen from Tables 1 and 2, before the use of the sample, there is no significant difference in skin moisture content between the blank area and the sample area. After the use of the sample, the skin moisture content of the sample area increases at 2h and 4h.

[0037] In Example 1, it is found that the skin moisture content of the sample area increases from about 15-17 to about 26-28 at 2h, with an increase of 30% or more in skin moisture content, and the skin moisture content of the sample area increases from about 15-17 to about 23-28 at 4h, with an increase of 31-35% in skin moisture content. When the weight ratio of rice to seed liquid is 30:1, the moisture content increases the most. In Example 2, it is found that the skin moisture content of the sample area increases from about 13-15 to about 23-28 at 2h, with an increase of 30% or more in skin moisture content.

[0038] In Comparative Example 1, when the weight ratio of rice to seed liquid is 15:1, the skin moisture content of the sample area only increases by about 15% at 2h, which is significantly lower than that of Example 1. In Comparative Example 2, when the weight ratio of rice to seed liquid is 40:1, the skin moisture content of the sample area only increases by about 14% at 2h, which is significantly lower than that of Example 1. In Comparative Example 3, when the weight ratio of Candida utilis and Meyerozyma seed liquid is 0.5:1, the skin moisture content of the sample area only increases by about 14% at 2h, which is significantly lower than that of Example 2.

[0039] In Comparative Example 4, when the weight ratio of Candida utilis and Meyerozyma seed liquid is 3:1, the skin moisture content of the sample area only increases by about 4% at 2h, which is significantly lower than that of Example 2.

[0040] The above further illustrates that the method of fermenting rice with Candida utilis and Meyerozyma can significantly improve the moisturizing effect of the yeast rice fermentation product filtrate.

[0041] In addition, the above-prepared samples were tested for antioxidation effect. Test samples: aqueous solution of Preparation Example 1, aqueous solution of Example 2, and aqueous solutions of Comparative Examples 1-4, each having a concentration of 30%.

[0042] Test method: 2 mL of DPPH free radical solution was added to a 5 mL test tube, followed by 600 μL of the solution to be tested, and then anhydrous ethanol was added to the 3 mL mark, and the mixture was shaken. After incubation at 25°C in the dark for 30 min, a 1 cm cuvette was immediately moistened with the solution to be tested, and the absorbance of the reaction solution was measured at 517 nm. The DPPH free radical scavenging rate was calculated according to the following formula: Scavenging rate % = (Ac - (Ai - Aj)) / Ac x 100%, wherein Ai is the absorbance value of the sample solution + 2 mL of DPPH solution; Aj is the absorbance value of the sample solution + 2 mL of anhydrous ethanol; and Ac is the absorbance value of anhydrous ethanol + 2 mL of DPPH solution. The test was repeated three times, and the average value was taken as the final result.

[0043] The test results are shown in the following table: Table 3 Antioxidation data table

[0044] As shown in Table 3, the above test samples all have a certain free radical scavenging effect, and some components have good DPPH free radical scavenging effect.

[0045] Example 1: When the weight ratio of rice to seed solution is within (20-30): 1, the DPPH free radical scavenging effect is relatively significant. When the weight ratio of rice to seed solution is less than 20: 1 or greater than 30: 1, the free radical scavenging effect of the yeast rice fermentation product filtrate is greatly weakened. This may be because the microorganisms in the entire fermentation solution can utilize the nutrients in the rice within a limited range of appropriate concentrations, and convert them into small molecular substances with antioxidant effect, thereby promoting the DPPH free radical scavenging effect.

[0046] Example 2: When the weight ratio of Candida utilis seed solution to Candida utilis seed solution is within (1-2): 1, the DPPH free radical scavenging effect is also relatively good.

[0047] When the weight ratio of Candida utilis seed solution to Candida utilis seed solution is greater than 2: 1 or less than 1: 1, the antioxidant effect is greatly reduced. When the colony concentration is greater than the standard value, the nutrients in the rice cannot meet the growth of all colonies in the fermentation, leading to a situation where microorganisms compete with each other, which further decomposes the effective substances produced by the competing bacteria, affecting the antioxidant effect of the filtrate. When the colony concentration is less than the standard value, part of the substances in the rice cannot be fully converted into effective components, thereby affecting the antioxidant effect; the standard value is determined according to different needs.

[0048] In summary: Candida utilis belongs to yeast, the cell is oval to cylindrical, fermenting glucose, sucrose, not fermenting lactose, maltose, assimilating glucose, sucrose, citric acid; the cell is rich in protein and vitamin B, and can secrete protease during fermentation to decompose protein in the substrate into amino acid and small molecule peptide; the protein in the cell and the decomposed amino acid and small molecule peptide have certain repair and antioxidant effects; Meyerozyma belongs to yeast, fermenting glucose, sucrose, raffinose; can assimilate most sugar and organic acid, producing ester, having ester production and antioxidant properties; in the fermentation environment, the metabolic products and secreted enzymes have important influence on the aroma and flavor of brewed wine; The present application inoculates seed liquid of Candida utilis and Meyerozyma into rice, and carries out fermentation under certain conditions, so that the content of active ingredients in the rice can be improved, and the aroma of the filtrate can be improved to a certain extent; after the fermentation is completed, the cell can be broken at the same time to fully release the intracellular substances, so that the moisturizing, repairing and antioxidant effects of the yeast fermentation product filtrate are further improved.

[0049] Finally, it should be noted that: the above only for the preferred embodiments of the present application, and not for limiting the present application, although the present application has been described in detail with reference to the foregoing embodiments, for those skilled in the art, it still can modify the technical solutions recorded in the foregoing embodiments, or make equivalent replacement for part of the technical features, any modification, equivalent replacement, improvement, etc. within the spirit and principles of the present application, should be included in the protection scope of the present application.

Claims

1. A method for producing a rice fermentation product, characterized by, It comprises the following steps: S1, rice, cold water and glucose are mixed in a weight ratio of 1: (15-25): (0.01-0.03), soaked for 8 hours, and then autoclaved at 100-121℃ for 10-20min; S2, the seed liquid of the complex yeast is inoculated into the sterilized rice mixture, the seed liquid of the complex yeast is composed of Candida utilis and Meyerozyma in a weight ratio of (1-2):1, and the weight ratio of rice to the seed liquid of the complex yeast is (20-30):1; S3, under the condition of non-sealing, constant temperature 26-30℃, oscillation speed 150rpm / min, fermentation for 24-72h, control the pH value to be 4.5-6.0; the end point of fermentation is determined by the following criteria: the density of the bacteria decreases to 50%±5% of the initial value, and the pH value increases by ≤0.3; this condition maximizes the yield of small molecule peptides; S4, the fermentation product is homogenized by high pressure microjet at a speed of 6-10rpm for 10-20min; S5, the homogenized liquid is centrifuged at 4000rpm for 30min, the supernatant is collected, sterilized at 120℃ for 20min, filtered through a 0.45μm microporous membrane, and 0.3-0.5% of 4-hydroxyacetophenone and 0.5-1% of 1,2-hexanediol are added to the total weight of the filtrate.

2. The method of claim 1, wherein the fermentation product is a rice product. The preparation of the seed liquid of Candida utilis comprises: CICC32834 strain was activated on wort agar medium at 28℃ for 72h, inoculated into liquid medium and incubated to a cell concentration of 10 8 -10 9 CFU / mL; the seed liquid of Meyerozyma was obtained by activating and incubating CICC1274 strain under the same conditions, and both strains were incubated by static culture mode.

3. The method of claim 1, wherein the fermentation product is a rice product. In step S3, the pH value is controlled to be 5.0-5.5, and 0.5%-1% of glucose based on the weight of the initial rice is added at 24h of fermentation; through dynamic feeding strategy, the DPPH clearance rate is improved, and the generation of fermentation odor is inhibited.

4. The method of claim 1, wherein the fermentation product is a rice product. The homogenization treatment adopts three-stage pressure gradient control: The first stage pressure is 100bar to break the bacteria, the second stage pressure is 500bar to refine the particles to a particle size ≤1μm, and the third stage pressure is 50bar to stabilize the dispersion system; the content of free amino acids in the filtrate is increased to 1.8mg / g.

5. The method of claim 1, wherein the fermentation product is a rice product. The sterilization adopts staged temperature control: first, inactivate enzymes at 80℃ for 10min, and then kill microorganisms at 120℃ for 20min.

6. The method of claim 1, wherein the fermentation product is a rice product. In the later stage of the preparation of rice fermentation product, 0.3-0.5% of 4-hydroxyacetophenone and 0.5-1% of 1,2-hexanediol are added to the total weight of the filtrate.

7. The method of claim 1, wherein the fermentation product is a rice product. The rice selected is indica rice with a straight chain starch content ≥25%, and the swelling rate after cold water soaking is 150%-180%; After homogenization, the material is concentrated at low temperature and vacuum, 40℃, -0.08MPa, to a solid content of 15%-20%, so as to improve the unit concentration of active ingredients.

8. Use of a fermented rice, prepared by the method according to any one of claims 1 to 7, characterized in that, The filtrate of fermented rice is used to make cosmetics; The physicochemical indexes of the filtrate meet the following requirements: DPPH free radical clearance rate ≥35%; In a 50% concentration aqueous solution, the change rate of human skin moisture retention for 4h is ≥30%; The cosmetics are prepared by 60-69 parts of the filtrate of fermented rice, 1-10 parts of polyol, 0.01-1 parts of chelating agent EDTA disodium, and 0.01-0.05 parts of thickening agent by weight; The polyol is at least one selected from butanediol, glycerol, propylene glycol, polyglycerol-10, and dipropylene glycol; The thickening agent is at least one selected from xanthan gum, hydroxyethyl cellulose, carbomer, and acrylate / C10-30 alkyl acrylate cross-linked polymer.

9. The use of fermented rice according to claim 8, characterized in that, The thickening agent is xanthan gum and acrylic cross-linked polymer compound, weight ratio 1:3, forming shear thinning fluid; make the mask essence viscosity in 10s -1 ≤3500 cP at shear rate.

Images